JP2000270802A - Production of vegetable sheet without using binder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a vegetable sheet having a beautiful color tone, a transparent feeling, a natural touch or a flavor like those of a Japanese paper and abundantly containing nutrients without using a binder and to produce the vegetable sheet capable of instantaneously preparing a soup by dissolving the sheet in hot water by the method for production. SOLUTION: A vegetable raw material is washed, roughly cut and boiled. The boiled vegetable is then rapidly cooled and the rapidly cooled vegetable raw material is further finely minced and subjected to concentration regulation. The resultant liquid vegetable raw material is uniformly spread on a bamboo screenlike net and compressed with a spongy press or a spongy roller. A vegetable extract produced in a dehydrating process is reincluded in the compressed vegetable raw material and the resultant vegetable raw material is slowly dried at 36-48 deg.C to produce a vegetable sheet without using a binder. A sheet of Lentinus edodes Sing. is prepared by using the production process.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a vegetable sheet which is as beautiful as Japanese paper and does not lose its nutritional value in the production process because no binder is used. . Further, by using this manufacturing method, it becomes possible to produce a new shiitake mushroom sheet from which soups and soups can be quickly produced.

[Prior Art] In a conventional method for producing a vegetable sheet, a binding material called "binder" or "binder" such as flour, starch, sugar, pectin, calanagin, pullulan, etc. has been indispensable. For example, Japanese Patent Application Laid-Open No. S60-1493
55, using agar, pectin, alginic acid and starch as main binders; Japanese Unexamined Patent Publication No. H2-16961 discloses wheat, cereal, seaweed;
Pectin is used as a binder. These binders can impair the natural flavor of the vegetable sheet and produce a beautiful vivid color tone, transparency and natural feel and flavor like Japanese paper due to the dullness, unnatural feel and hardness as impurities. Did not. On the other hand, in the conventional vegetable sheet manufacturing process, a large amount of vegetable extract components are leaked during the dehydration process, and valuable components such as vitamins, minerals, and antioxidant nutrients such as polyphenols are lost. Nutrients could not be retained. In addition, in some manufacturing processes, there is a process other than boiling that involves heating at a high temperature for the purpose of compression and drying, and nutrients that are weak to heat, such as vitamin C and anthocyanidin, have been damaged. It has already been shown that vitamin C is hardly damaged.)

[Problems to be Solved by the Invention] The present invention is to produce a vegetable sheet without using a binder, and to prevent the loss of vegetable nutrients lost in the dehydration / compression process or high-temperature compression / drying process. The present invention relates to the production of a vegetable sheet that is as beautiful as Japanese paper and has a wide range of applications while retaining the essential nutrients of vegetables. In addition, this manufacturing method can be applied to make a completely new soup or soup material.

[Means for Solving the Problems] Vegetables (single or plural types) are washed as raw materials, and if necessary, those that have been peeled, cored and sorted are roughly cut and boiled. It has been discovered that when the boiled vegetable material is rapidly cooled, the vegetable material is not deteriorated and a beautiful vegetable sheet like Japanese paper is produced. This rapidly cooled vegetable material is minced while maintaining long fibers, and after adjusting the concentration of water, it is mixed and stirred to make the concentration of the vegetable material uniform. The uniformized vegetable raw material thus obtained is placed on a mat with a uniform thickness and rolled and dewatered by a roller. Vegetable extract that has flowed out during the concentration adjustment and rolling dehydration process is again included in the rolled and compressed vegetable sheet-like vegetable raw material, and at a temperature of 36 ° C. to 48 ° C. (preferably 40 ° C.) for about 3 hours. Vegetable sheets can be made without using a binder by drying over water. This production method using no binder has the advantage that the nutrient-rich vegetable extract that has flowed out during the dehydration process can be reused. This is because, in the present invention, it is considered that vegetable long fibers maintain the shape of the vegetable sheet instead of the binder. This is because, by using a coarse cut of a long fiber material such as cabbage or radish, a vegetable sheet is formed by entanglement of fibers instead of bonding like glue. Therefore, they found that a stronger vegetable sheet could be made by using vegetables with a high fiber content such as cabbage, radish, and celery as vegetable ingredients. Finally, a seasoning mixture containing mirin, edible oil, and the like can be dropped and seasoned, and baked with far-infrared rays to perform post-processing such as finishing the vegetable sheet. Vegetables here include gabets, carrots, radishes, spinach, onions,
Celery, komatsuna, garlic, perilla, ginger, asparagus, broccoli, burdock, eggplant, pumpkin, potato,
In addition to leaf vegetables, stem vegetables, root vegetables, flower vegetables and fruit vegetables such as tomatoes and cucumbers, as well as mushrooms, herbs, fruits, fruit skins and seeds such as grapes and citrus, and wild vegetables, etc. This includes those that can be used.
In mixing, stronger vegetable sheets can be formed by adding vegetables with a high fiber content such as cabbage, radish, and celery. In addition to the need to spread the blended vegetable ingredients evenly in the mood-laying process, care must also be taken to prevent holes from piercing the sheet due to water droplets. In the drying process, if the drying temperature exceeds 40 ° C., the mold cracks along the yarns. If the temperature is lower than 30 ° C., the product becomes semi-dry, molds and the like are generated, and the rate of deterioration of the product is sharply increased. Become higher. It was found that the best product was obtained at 37 ° C to 39 ° C. Vegetable sheets other than the shiitake mushroom sheet thus produced can be easily made out of water or hot water. In the finishing process, after seasoning with mirin and edible oil, etc., it is lightly coated by heating with far infrared rays etc., giving gloss and transparency, and at the same time keeping the storage state by preventing moisture it can. However, the finishing process itself depends on the vegetable material and is not always required. Also, when a vegetable sheet of shiitake mushrooms made by this manufacturing method was dissolved in boiling water, 24 cm x 21 cm
A delicious shiitake mushroom soup of 16 cups with a 180 ml cup was immediately obtained from the corner shiitake mushroom sheet. This is extremely useful as a labor-saving product such as a family restaurant.
Various soup sheets can be made by using the shiitake mushroom sheet with seasonings such as kelp soup, bonito soup and mirin.

[Embodiment of the invention] [Example 1] Cabbage sheet: cabbage is cut into a size of 2 to 3 cm including a blue portion, and 80 to 10
The mixture is boiled at a temperature of 0 ° C. for 5 to 10 minutes and then cooled in a water bath containing ice water. The cooled vegetable raw material is minced with a mince scale 70 using a super-mass colloider having a diamond cutter with a disk facing each other, and the water content is adjusted so that it becomes liquid. Sprinkle it on the mat to a certain thickness and press it with a flat sponge on the tip to make 120-
Apply a pressure of 150 kg. The boiled and concentrated extract from the dehydration process is resprayed on the compressed vegetable material. Further, when it is dried in a temperature range of 37 ° C. to 39 ° C. for about 4 hours, a cabbage sheet is completed. In this vegetable sheet, a fiber portion, a green leaf portion, and a white portion are mixed to form a vegetable sheet having a taste of Japanese paper. It does not dissolve or lose its shape when immersed in water for one hour.

[Example 2] Sheets of ginseng and radish: Vegetable materials were prepared in a ratio of ginseng 8 to radishes 2, separately cut to a size of 1 to 3 cm, and separately cut at a temperature of 80 to 100 ° C and 5 to 5%. Boil for 10 minutes in a boiled state, and cool it at once in a water tank containing ice water. Each cooled vegetable raw material is minced at a mince scale of 70 to 90 with a super-mass colloider having a diamond cutter with a disk facing each other, and the water content is adjusted so that it becomes liquid. The vegetable liquor is sprayed on the mat so as to have a constant thickness, and then rolled by applying a pressure of 100 to 120 Kg with a roll-shaped sponge. The boiled and concentrated extract from the dehydration process is resprayed on the compressed vegetable material. Furthermore, it is 37 ゜ C ~ 3
After drying in a temperature range of 9 ° C for about 4 hours, a vegetable sheet with a beautiful Japanese carrot-like flavor is completed. In this manner, eight 60 g vegetable sheets are prepared from 1 kg of ginseng and radish.

[Example 3] Shiitake mushroom sheet for soup: Shiitake mushrooms were washed with water, cut to a size of about 1 cm, and boiled for 8 to 15 minutes.
It is cooled at once in a water tank containing ice water. The rapidly cooled shiitake mushroom material is then minced with a super-mass colloider. At this time, the mince scales 70 to 90 are optimal fineness. The moisture of the minced shiitake mushrooms is adjusted so that it becomes liquid. It is sprayed on the mat to a certain thickness, and a pressure of 120 to 150 kg is applied to one mat by a press equipped with a flat sponge at the tip. The boiled and concentrated extract from the dehydration process is resprayed on the compressed vegetable material. Further, when it is dried in a temperature range of 37 ° C. to 39 ° C. for about 4 hours, a shiitake mushroom sheet is completed. This shiitake mushroom sheet can be divided into 16 equal parts, and one piece can be melted with boiling water to make a 180 ml shiitake mushroom soup or soup for one person. You can season the shiitake mushroom sheet with kelp or bonito.

[Effect of the Invention] Vegetable sheets that do not use a binder have a beautiful natural color and flavor similar to Japanese paper without turbidity, in combination with the pattern created by medium and long fibers of vegetables. The use of this vegetable sheet in cooking opens up a new genre in the artistic expression of cooking arrangements. For example, using a vegetable sheet that does not use this binder in place of the seaweed of maki sushi will open up a very colorful and new genre of maki sushi. Onigiri is also a colorful and fun new onigiri.
In addition, since no binder is used, vegetable extracts that are rich in nutrients such as antioxidants that flowed out during the dehydration process can be reused, so vitamins, antioxidants, trace minerals, etc. The loss of important nutrients is extremely low. When the vegetable sheet of the present invention is manufactured using shiitake mushrooms, extremely good soup materials can be obtained, which greatly contributes to saving labor in kitchens such as family restaurants.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an embodiment of a production process of a vegetable sheet without using a binder according to the present invention.

Claims (3)

[Claims] 1. A step of boiling vegetable ingredients after washing and cutting the same, a step of rapidly cooling the boiled vegetable ingredients, and a step of adjusting the concentration of the rapidly cooled vegetable ingredients further minced. , A step of uniformly spreading the liquid-concentrated vegetable material on a net in a cage shape and compressing it with a press or a roller, and a step of re-containing the vegetable extract produced in the dehydration process in the compressed vegetable material, A step of slowly drying the vegetable raw material at 36 ° C. to 48 ° C. 2. The method for producing a vegetable sheet without using a binder according to claim 1, wherein a vegetable rich in long fiber is mixed with a vegetable low in long fiber. 3. A shiitake mushroom sheet for soup produced by the method for producing a vegetable sheet without using a binder according to claim 1.